Table of Contents
Start your day with a nutritious and delicious Baked Breakfast Frittata featuring fresh spinach and mushrooms. This easy recipe is perfect for a hearty breakfast or brunch and can be customized with your favorite vegetables and cheeses.
Ingredients Needed
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup shredded cheese (cheddar, feta, or your choice)
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: herbs like parsley or basil
Preparation Steps
Preheat your oven to 375°F (190°C). Grease a baking dish or oven-safe skillet with a little olive oil. In a skillet, sauté the mushrooms in 1 tablespoon of olive oil until tender, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked vegetables and shredded cheese. Pour the mixture into the prepared baking dish, spreading evenly.
Place the dish in the oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden. Remove from the oven and let cool for a few minutes before slicing.
Serving Suggestions
This baked frittata is perfect on its own or served with fresh fruit, toast, or a side salad. It can be made ahead of time and enjoyed throughout the week for quick, nutritious breakfasts.
Tips for Success
- Feel free to add other vegetables like bell peppers or onions.
- Use a non-stick pan for easier cleanup.
- For a creamier texture, add a splash of cream or more cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.